Abbey Botanicals Herbs and Spices

Botanical name - Pimenta dioica

Country of Origin - Jamaica

Common names: English Spice, Jamaica Pepper, Clove Pepper, Myrtle Pepper, Pimenta, Pimento, tout-épice, Jamikapfefer, pimiento de Jamaica, kabab cheene, seetful.

Allspice has a warm and sweetly pungent flavour like the combination described above with peppery overtones.

Traditionally, allspice has been used in cakes, fruit pies, puddings, ice cream and pumpkin pie and is a tasty derink if a little is sprinkled on hot milk and drank before retiring. Some Indian curries and pilaus contain allspice and in the Middle East it is used in meat and rice dishes.

Botanical name - Pimenta dioica

Country of Origin - Jamaica

Jerked meats like pork, chicken and kid reflect the Spanish/Jamaican background of Allspice. It is a particularly popular spice in European cooking, an important ingredient in many marinades, pickling and mulling spices. Many patés, terrines, smoked and canned meats include allspice. A few allspice berries are added to Scandinavian pickled herring, to Sauerkraut , pickles, soups, game dishes and English spiced beef.

Traditionally, allspice has been used in cakes, fruit pies, puddings ice cream and pumpkin pie. Some Indian curries and pilaus contain allspice and in the Middle East it is used in meat and rice dishes.

It is also used in liqueurs, notably Benedictine and Chartreuse. Allspice can be used as a substitute, measure, for measure, for cinnamon, cloves or nutmeg. Conversely to make a substitution for allspice, combine one part nutmeg with two parts each of cinnamon and cloves.

Botanical name - Illicium verum

Country of Origin - China

Common names: Badain, Badiana, Chinese Anise, anis de la Chine, anise étoilé, badiane, Sternanis, anice stellato, anis estrllado, badian, ba chio, ba(ht) g(h)ok, bart gok, pa-chiao, pak kok, peh kah, bunga lawang.

Star anise has a licorice taste similar to regular anise, only stronger with a very pungent aroma and is one of the spices in five-spice powder. Star anise plays a key role in the slow cooked dishes that characterize Eastern Chinese cuisine. Its licorice flavour enhances red cooked dishes, as well as eggs simmered in black tea.

Outside of China, star anise is featured in several of Vietnam's signature dishes, such as Pho Bo soup. It is also the secret ingredient in many Indian stews and curries. Star anise can replace regular anise in western recipes.

Botanical name - Pimpinella anisum

Country of Origin - Spain

Aniseed Ground has a sweet and very aromatic scent like those of liquorice and fennel only more subtle and floral. Although traditionally ground aniseed originated in mediterranean cuisine it has been assimilated by other cultures and is used in many different parts of the world to season meals making them highly aromatic and flavoursome.

Botanical name - Pimpinella anisum

Country of Origin - Turkey

Aniseed, sometimes spelled as anise, anis or anise seed, is considered a spice with a sweet licorice-like taste. It is of the Family Apiaceae, which makes it a relative of other plants like celery, dill, coriander and cumin. Both seed and leaves from the plant pimpinella anisum carry the licorice taste, but in recipes, either whole or ground seeds are usually used to add distinctive flavours to food.

Since aniseed is native to the Mediterranean, you’ll find it used in a number of Greek and Turkish dishes, but its popularity has certainly spread to many other countries and the plant proliferates in the wild in North America. The Greek drink ouzo has a distinctive aniseed flavour, as do the similar Italian Sambuca, the French Pernod, and the Turkish Arak. It is used in breads, a number of desserts, and also quite often in savoury dishes like Indian curries, mole, and a variety of fish and meat dishes.

Botanical name - Ferula assa-foetida

Country of Origin - Pakistan

Asafoetida is commonly found in Asian and Persian cuisines to flavour pickles and is often found in foods of these nations as a condiment. To cook with asafoetida, one would heat oil or butter in a pan and then add a small amount with herbs to the fat to saute. Dishes featuring vegetables or lentils are the usual ones that use asafoetida to best effect. For those that cannot eat onions or garlic but enjoy the taste, asafoetida can take their flavourful place.

Because of it's overpowering scent when uncooked it is wise to store it in an airtight container well away from other ingredients so that it does not impart it's flavour.

Botanical name - Nigella sativa

Country of Origin - Pakistan

Common names: Black Seed, Roman Coriander, Black Caraway, Habaa Sawdaa, Black Onion Seed, Kalonji, Daneh, Corek Otu, Cheveux de Vénus, Schwarzkümmel.

Black Cumin seed can be used whole as a spice in the preparation of curries, pastries and cheese. It is often used as a substitute for pepper. In India it one of the spices in ‘panch phoran’, a popular spice combination.

Black cumin seed is used to prepare a tea by boiling a tablespoon-full in water for over ten minutes.

Whole seeds are used for garnishing breads, nans and salads, and can also be eaten whole by chewing the seeds (although a little bitter and spicy).

Botanical name - Brassica nigra

Country of Origin - India

Common names: Rai, Lal sarsu

As you’d expect this tiny sprout is hot. Use the black type as it’s easier to grow. Too hot for mass consumption, better for spicing up other meals, ready in 6 days.

Black Mustard Seeds are normally sauteed in hot oil, and impart a delicious mild nutty flavour to most Indian vegetable dishes. Black Mustard Seeds are the most pungent of all mustard seeds. Their hot, spicy flavour enhances meats, fish, fowl, sauces and salad dressings.

Whole mustard seed is often used in pickling or in boiling vegetables such as cabbage or sauerkraut.

Botanical name - Piper nigra

Country of Origin - India

Common names: Maricha, Gulmirch

Black Pepper Coarse Ground falls between crushed and ground meaning they are still smooth in consistency but with a bit of texture. Produced in the Spice capital of the world India, expect high quality Spice at a fraction of its cost.

You can use Black Pepper Coarse Ground if you want to feel the peppery taste of Black Pepper but don’t want it too blatant. Depending on your cooking needs and wants, Black Pepper Coarse Ground can be your alternative to crushed and ground pepper.

Botanical name - Piper nigra

Country of Origin - India

Common names: Maricha, Gulmirch

Black Pepper Cracked is used to give meals a unique consistency and brave texture. You can use it to make barbecue meals more zesty and appetizing or you utilize it to improve the texture of your charcoal grill dishes. You can also use Black Pepper Cracked to make soups and stews more interesting.

Those vegetable salads including potato, Brussels sprouts, bamboo shoots and ice-berg lettuce will taste absolutely delicious with the help of Black Pepper Cracked.

With Black Pepper Cracked, you can feel the rich flavours of pepper in its natural form! Buy Black Pepper Cracked now and make delicious tangy meals in an instant.

Botanical name - Piper nigra

Country of Origin - India

Common names: Maricha, Gulmirch

For many food enthusiasts, Black Pepper Ground is the most convenient type of Black Pepper as it entails a very smooth texture which doesn’t hamper the natural taste of the food.

The steam sterilised version of Black Pepper Ground is highly recommended for cooking as it has zero bacteria content plus naturally preserved flavours. Produced in the Spice capital of the world India, rest assured to have high quality Spice at a fraction of its cost.

You can use Black Pepper Ground on all types of soups and stews to make them smoother in texture but rich in flavour. You can also use them to season vegetable salads and dressings giving each one a quick lift of flavour and aroma. Due to its smooth consistency, Black Pepper Ground can also be used on breads and pastries.

If you want your meals to be smooth but indeed palatable, use Black Pepper Ground!

Botanical name - Carum carvi

Country of Origin - Holland

Caraway Seeds are used worldwide to make meals highly aromatic and anise-like in flavour. Use Caraway Seed the next time you cook kebabs and make it fantastically delectable. You can also use Caraway Seed to make soups more flavourful.

Botanical name - Carum carvi

Country of Origin - Holland

Caraway is a popular Spice used to make foods highly aromatic. For your convenience, Caraway is now available in ground form saving you from tedious crushing and grounding of the seeds.

You can use Caraway Ground when making pastries such as rye bread and biscuits; they have a reputation of being highly fragrant making breads more aromatic to the senses. You can also add Caraway Ground to different types of sauces such as five cheese, tomato basil pasta sauce, pesto and creamy carbonara to further enhance both their flavours and scent. Hot drinks like tea, coffee, chocolate and milk can also be made wonderfully aromatic with the help of Caraway Ground. Same thing for charcoal grille meals making them exceptionally tasty and sweet smelling. Make your meals not just delicious but highly aromatic; remember that meals that smell good always taste wonderfully awesome!

Make all your meals fragrance and delicious with the help of Caraway Ground.

Botanical name - Amomum cardamomum

Country of Origin - Pakistan

Black Cardamom Pods are known worldwide for its super dominant aromatic scent. Most top chefs and food enthusiasts especially those in South East Asia use Black Cardamom Pods to make their dishes really aromatic. Produced in the heart of Pakistan, rest assured that what you have is high quality Spice meant for cooking excellence.

Cardamom Pods Black entails a very distinguished scent like those on anise and bay leaf therefore cooking with it means aromatic meals that look good to the eyes, delicious to the taste and heaven for the scent. You can use Black Cardamom Pods to elevate the natural aroma of your meals such as tamarind stew, beef broccoli, sautéed mung beans and grilled meats. Using Black Cardamom Pods can also be extended on your coffee, cocoa and tea; they will further enhance the natural scent of these liquids making it a perfect drink every day.

Botanical name - Elettaria cardamomum

Country of Origin - Guatemala

Use Cardamom Pods Green to make rancid smelling meals such as fish, seafood and wild meats indeed aromatic.

Often seen as a tea ingredient, you can also use Cardamom Pods Green on all your desired cooking needs. Due to its high aromatic scent, most food enthusiasts use Cardamom Pods Green to make meals really sweet smelling. Put some Cardamom Pods Green the next time you cook shrimp, squid, clams and seaweeds and neutralise the odours of the food easy and effective. You can also use Cardamom Pods Green to uplift the smell of your meals making it not just tasty but appetizing. Why eat boring meals when you can create highly aromatic dishes easy and effective? Use Cardamom Pods Green and make foods smell like heaven!

Botanical name - Elettaria cardamomum

Country of Origin - Guatemala

If you want to make your meals really aromatic and palatable, use Cardamom Seeds and you will never be disappointed.

You can use Cardamom Seeds on any culinary meals that require strong flavours and rich aroma. Use it to make pork stews more appetizing, fish cutlets indeed savoury and stuffed chicken truly delectable.

Botanical name - Amomum cardamomum

Country of Origin - Guatemala

Cardamom is a widely used Spice on all parts of the world and it belongs to the family Zingiberaceae. Cardamom is used by many food enthusiasts for it's one of a kind fragrance and intense aroma. You can use Cardamom to season foods and drinks making them not just tasty but highly aromatic. Produced in Guatemala, expect full flavours of Black Cardamom Ground without breaking the bank.

Due to its highly aromatic scent, you can use Cardamom Ground to make teas, coffee, chocolates and dark cocoa sweet smelling and thoroughly unique. You can also use Cardamom Ground to season sweet dishes making them neutral in taste; Cardamom Ground is one of the few Spices used to season sweet meals. Cardamom Ground is also used to enhance the flavours of red and yellow curries. If you want a Spice that yields wonderful flavour and incomparable scent, Cardamom Ground will never disappoint you.

Botanical name - Cinnamomum aromaticum

Country of Origin - China

If you love the Spice Cinnamon but want it to be mild and subtle, use Cassia Quills and make interesting meals that resembles to cinnamon only in a milder way.

Cassia Quills resembles to the famous Ceylon cinnamon but they differ in physical characteristics and aroma. Cassia Quills are harder than the common cinnamon but they entail a subtle aroma that is not too overpowering. You can use Cassia Quills to flavour meats and chicken same as with soups and stews. Cassia Quills can also be used to add aroma and scent to common desserts such as cakes, pastries, breads, icing and jellies. You can also use this amazing Spice to make teas and hot drinks. Now you don’t need to personally go to Asia just to experience Cassia Quills, you can have it now while supplies are still good!

Botanical name - Capsicum annuum

Country of Origin - India

Cayenne Pepper is indeed of the hottest Spices of today. Known for its Latin name Capsicum annuum, this flaming red Spice can make your meals sizzling hot and spicy. Produced from the Spice capital of the world India, expect high quality Cayenne Pepper at a fraction of its cost. The steam sterilised version of Cayenne Pepper is highly recommended for cooking as it contains zero bacteria plus naturally preserved flavours.

Botanical name - Apium graveolens

Country of Origin - India

Celery Seeds are used in different parts of the world to make dishes truly aromatic. You can use Celery Seeds when making processed meats like sausages, hams, pork strips and bacons. They are known to give meals that distinct “celery” smell and taste which is truly irresistible.

Botanical name - Apium graveolens

Country of Origin - India

Ground Celery Seed is primarily used to make meals aromatic and real flavourful. Celery entails a sweet citrusy flavour and distinct aroma making them one of the most favourite Spices used by many top chefs and food enthusiasts of today. Celery is now available on ground form letting you spend more time with your guests than to the kitchen. Produced in the Spice capital of the world India, expect finest quality Celery Ground at a fraction of its cost.

You can use Celery Ground to compliment all kinds of vegetable salads like iceberg lettuce, Romanian lettuce, pickles, golden mushrooms, and potato salads. You can also use Celery Ground to make soups and stews more aromatic and flavour-filled. On the other hand charcoal grille meals will taste wonderfully amazing by simply using Celery ground; you can put them directly into the meal while grilling it or mix it together with your marinade. If you want your meals to be highly aromatic, citrusy, sweet and totally delicious, use Celery Ground!

Botanical name - Capsicum annuum

Country of Origin - India

If you love the taste of spicy foods, no need to take out a fresh pepper, crush it then add into your foods. With Chilli Powder, the convenience is all within your hands. Make your meals sizzling spicy and tasty with the help of Chilli Powder. This steam sterilised variety of Chilli Powder is recommended for cooking as it entails zero bacteria content plus naturally preserved flavours.

Use Chilli Powder on all your desired meals may it be cooked, preserved, raw, or processed. You can also use Chilli Powder to enhance the flavours of your food making it more exciting and real palatable.

When using Chilli Powder, whether as a food seasoning or a cooking Spice, always start with small amounts to control the spiciness of the meal.

Botanical name - Capsicum frutescens

Country of Origin - India

Capsicum frutescens or more commonly known as Chilli is a world renowned Spice used to make meals exciting and sizzling hot. Crushed or flaked chillies are an everyday essential in Indian cuisine and are great for spicing up pizza toppings.

Now you can have them in a different texture with Crushed Chillies. Use this to make meals not just spicy but full of texture as well.

Botanical name - Cinnamomum zeylanicum

Country of Origin - Sri Lanka

True sweet cinnamon from the original Zeylanicum trees found in Sri Lanka will grind up more easily when purchased in quill form.

Cinnamon is one of the world's most popular spices for baking. It is commonly found in cinnamon buns, cinnamon cookies, apple, and pumpkin pie. One of the most popular recipes is cinnamon raisin bread. Cinnamon is a must for baking, but it can also be used in other dishes as well. Adding cinnamon to sweet potatoes or acorn squash can really give it a zing. At breakfast, oatmeal generally benefits from a dash of cinnamon. Today the spice is found in recipes for many sauces and stews.

Botanical name - Cinnamomum zeylanicum

Country of Origin - Sri Lanka

True sweet cinnamon from the original Zeylanicum trees found in Sri Lanka will grind up more easily when purchased in quill form.

Cinnamon is one of the world's most popular spices for baking. It is commonly found in cinnamon buns, cinnamon cookies, apple, and pumpkin pie. One of the most popular recipes is cinnamon raisin bread. Cinnamon is a must for baking, but it can also be used in other dishes as well. Adding cinnamon to sweet potatoes or acorn squash can really give it a zing. At breakfast, oatmeal generally benefits from a dash of cinnamon. Today the spice is found in recipes for many sauces and stews.

Botanical name - Cinnamomum zeylanicum

Country of Origin - Indonesia

Cinnamon is one of the world's most popular spices for baking. It is commonly found in cinnamon buns, cinnamon cookies, apple, and pumpkin pie. One of the most popular recipes is cinnamon raisin bread. Cinnamon is a must for baking, but it can also be used in other dishes as well. Adding cinnamon to sweet potatoes or acorn squash can really give it a zing. At breakfast, oatmeal generally benefits from a dash of cinnamon. Today the spice is found in recipes for many sauces and stews.

There are two choices for the spice in the kitchen, cinnamon sticks or powdered cinnamon. Sticks (or quills as they are called) from the Cassia plant will be difficult to grind. The flavour is usually extracted by boiling or some other means. However, true sweet cinnamon from the original Zeylanicum trees (see above) found in Sri Lanka will grind up more easily when purchased in quill form.

Storing cinnamon in the kitchen is easy. Sticks will remain useable for a very long time, several years in fact. Ground cinnamon, however, will lose it’s flavour over time (2-3 years if stored well). Store it in a tight container and put it in a cool, dry place. Make sure it is away from light, heat, and humidity.

Botanical name - Eugenia caryophyllus

Country of Origin - Sri Lanka

Cloves are a key ingredient in many spice mixtures made for use in the kitchen. In fact, the popular Chinese Five Spices has cloves as one of its ingredients. Cloves are an ingredient of curry powder, widely used in Indian cooking. It is also a key ingredient in Moroccan ras el hanout, Garam Masala and even the French have a use for it in their quatre épices. You can even find cloves in unexpected places such as Worcestershire sauce.

Cloves are very popular in Indian cuisine and North Indian cooking uses cloves in almost every side dish or sauce that they make. Typically, you will find them used ground along with other spices. Cloves are also commonly found in various tea blends.

Cloves are useful in the kitchen and can add a new dimension to some of your old dishes. However, be careful, these little flower buds pack a big punch. When using cloves in cooking, it’s best to be cautious. Use them sparingly.

Botanical name - Eugenia caryophyllus

Country of Origin - Sri Lanka

Cloves are one of the worlds oldest and most popular spices and it’s no wonder because their aromatic and spicy smell and taste make a great compliment to many dishes. Perhaps the most widely recognized spice, a clove is actually a dried flower bud. It resembles small brown nail which makes it perfect for studding hams, which is where most people first become familiar with it. But studding a ham is not the only use for cloves in the kitchen and different cultures have different favorite uses for this aromatic spice. In France, they put a clove into an onion for use in chicken stock. In England it is ground up and mixed with apples. In India cloves are eaten with betel nuts. There are many uses for cloves and they can actually go with most anything and make a very interesting garnish as well.

Cloves can be used in their whole form or in a ground up form. They can be used in dishes that include poultry or meat and you can add a pinch to most any meal. Cloves are essential in recipes such as pumpkin pie and mulled wine. While a whole clove might be a bit much to handle in a casserole, dessert or stew, the ground version can add a bit of aromatic zip without interfering with the texture.

Botanical name - Coriandrum sativum

Country of Origin - Romania

Coriander seed is generally used coarsely ground or more finely powdered, depending on the texture desired. It is best bought whole as, being brittle, it is easy to mill or pound in a mortar. Their flavour may be enhanced by a light roasting before use. As coriander is mild, it is a spice to be used by the handful, rather than the pinch.

The seeds are warm, mild and sweetish. There is a citrus undertone similar to orange peel. The leaves combine well with many pungent dishes from India, Mexico and the Middle East.

The commonest use of coriander seed is in curry powders, where it is the bulkiest constituent, often rough ground in India to give a crunchy texture. The seeds can be likewise used in stews and soups. They blend well with smoked meats and game and feature in traditional English black pudding recipes and Italian mortadella sausage. Coriander is an ingredient of garam masala, pickling spices and pudding spices and is used in cakes, breads and other baked foods. Sugared comfits made from the seeds are a traditional sweetmeat and breath sweetener.

Botanical name - Coriandrum sativum

Country of Origin - Romania

Coriander is a characteristic of Arab cookery, being common with lamb, goat and meat stuffings. Taklia, a popular Arab spice mixture, is coriander and garlic crushed and fried. Coriander with cumin is a common combination and features in falafel and in the Egyptian appetizer dukka, which consists of those spices plus sesame seeds, hazelnuts, salt and pepper, roasted and crushed.

Coriander goes well with ham and pork, especially when orange is included. It enhances fish dishes and, with other spices, may form a delicious coating for spiced fish or chicken, rubbed into the scored flesh and grilled. Try frying a few seeds with sausages to add an unusual flavour. Coriander complements chili and is included in many chili recipes, such as harissa, the hot North African red pepper sauce. It may be added to cream or cottage cheese.

Botanical name - Piper cubeba

Country of Origin - Indonesia

Cubebs are used on a wide assortment of dishes including steak sauces, meat seasonings and confectionary desserts. You can use Cubebs to make stunning pork and beef sauces, just add it on your existing sauce and make it tastier and sweet-smelling. Since Cubebs are highly regarded for their powerful taste and smell, a small amount goes a long way. You can also use Cubebs to escalate the smell and taste of desserts, often they are seen being mixed together with almonds and honey to produce exciting desserts.

Botanical name - Cuminum cyminum

Country of Origin - Turkey

Cumin is used worldwide to make mouth-watering dishes. Cumin Seeds can be used together with other spices to create stunning meals that are aromatic and flavour-filled. Use Cumin Seeds to make sausages more tasty, bacon strips more aromatic and chicken stew succulent to taste.

Botanical name - Cuminum cyminum

Country of Origin - Iran

Cumin is indeed one of the most popular Spices after black pepper. It is used to make dishes highly aromatic and flavourful.

Note that using the steam sterilised version of Cumin Ground is more appropriate for cooking due to its zero bacteria content and naturally preserved flavours.

Botanical name - Murraya Koenigii

Country of Origin - India

Curry leaves are the aromatic leaves of a tree from the citrus fruit family that release a deliciously nutty aroma when fried in hot oil. A staple of South Indian cooking, curry leaves are used in Indian and South East Asian cuisine in the same way as bay leaves are used in the West.

Botanical name - Foeniculum Vulgare

Country of Origin - India/Egypt

Botanical name - Foeniculum Vulgare

Country of Origin - India/Egypt

Botanical name - Alpinia galangal

Country of Origin - China

Galangal is primarily used in the culinary world to neutralise odours and to make meals a bit peppery, Galangal has the peppery hotness of ginger but not the sweetness. Use it to flavour Indonesian sambals or in fish dishes with coconut milk.

Botanical name - Alpinia galangal

Country of Origin - China

Galangal has the peppery hotness of ginger but not the sweetness. Use it to flavour Indonesian sambals or in fish dishes with coconut milk.

Galangal Ground is now available to cut your cooking time in half. Use this to season meals making it more aromatic while improving its flavours.

Botanical name - Allium sativum

Country of Origin - China

Garlic flakes are used in various recipes, such as soups, sauces, stews or as a seasoning for meat dishes. Basically, garlic flakes are used instead of garlic, in meals which require the same flavour, but not the same texture as the one belonging to the fresh garlic.

Botanical name - Allium sativum

Country of Origin - China

Garlic powder is made from dehydrated garlic flakes that have been ground into a powdery substance. It is used as a seasoning.

Garlic powder is used in various recipes, such as soups, sauces, stews or as a seasoning for meat dishes. Basically, garlic powder is used instead of garlic cloves, in meals which require the same flavour, but not the same texture as the one belonging to the fresh garlic, which, if not minced, can’t spread its aroma.

Botanical name - Allium sativum

Country of Origin - China

Minced Garlic 8-12 Mesh. Garlic bears the Latin name Allium sativum and is used worldwide to make dishes super tasty and aromatic. If you want to experience the real flavours and crisp texture of Garlic but don’t want it too big nor too small, use Minced Garlic. Minced Garlic falls somewhere between flakes and ground making them the perfect size to enjoy this amazing Spice.

Botanical name - Zingiber officinalis

Country of Origin - Nigeria

Botanical name - Zingiber officinalis

Country of Origin - China

Botanical name - Aframomum melegueta

Country of Origin - West Africa

Grains of paradise are peppery seeds from the Aframomum melegueta plant. They have been used in their native West Africa for centuries, and in Europe since at least the 800s. Today, they are commonly in use in Northern Africa as well, and less abundant in Europe.

This spice is also known as alligator pepper, Guinea grains, or melegueta pepper. As the alternate names would imply, it has a slightly peppery flavour, but the taste of grains of paradise is a bit more complex than that. The spice also tastes somewhat like coriander, ginger, and cardamom, with a citrus note and a scent which people sometimes describe as being very “floral.” It is milder than black pepper, but it still packs a kick, especially when applied in copious amounts.

There are numerous ways to use grains of paradise in cooking. Several West African dishes call specifically for this spice, with cooks using black pepper in a pinch when they cannot obtain it. It is also included in some African spice blends, and it can be used in dishes of Asian and European origin as well, for cooks who want a flavour somewhat more mild and complex than that of black pepper.

Botanical name - Armoracia rusticana

Country of Origin - China

Horseradish Powder is very pungent with a sharp, biting flavour that tends to fade with age or when cooked or added to hot dishes. Horseradish is a thick, brown root that is grated and used fresh or prepared. Horseradish powder is a versatile seasoning that can be used in a variety of ways. Horseradish Powder is especially good sprinkled on beef and steak, added to mayonnaise or mustard, or to flavour ham and sausage dishes. Since it is in a powder form, creating different kinds of sauce mixture is indeed easy and convenient.

Botanical name - Myristica fragrans

Country of Origin - Grenada

Botanical name - Sinapis alba

Country of Origin - Canada

Latin name - Sinapis alba

Country of Origin - Canada

Botanical name - Myristica fragrans

Country of Origin - Indonesia

Nutmeg is an ingredient that can be utilised in a wide array of recipes. It is great in desserts and coffees, but can also be used to flavour meats, vegetables, and sauces. It is lovely in egg custard and it is great for other custards and heavy dishes. It is found in a variety of pies, especially apple. It can also completely change the complexion of cinnamon rolls. Nutmeg can profitably be added to white sauces, especially those used to top a vegetable, such as green beans.

Botanical name - Myristica fragrans

Country of Origin - Grenada

When cooking with nutmeg, just like any other spice, get it as fresh as possible. Ground or powdered nutmeg can lose its flavour over time if not stored properly. To get the full effects, consider buying a whole nutmeg and grating it yourself. Use the smallest holes in any style of grater and be sure to grate up only the amount you need at the time. Store the rest of the nut in an airtight container in a cool dry place. If there is not a handy supply of nutmeg in the kitchen, substitute mace for nutmeg in almost any recipe. Mace comes from the same tree. It is a husk that surrounds the nutmeg seed (or nut).

Botanical name - Iris florentina

Country of Origin - Hungary

Botanical name - Capsicum anuum

Country of Origin - Spain

Spanish Paprika and Chilli Powder are both combined to give your meals an instant lift of flavours. You can use this Hot Paprika to make smoked meats zestier while pan fried meat dishes can also taste wonderfully great with the help of this Hot Paprika.

Botanical name - Piper nigra

Country of Origin - India

Botanical name - Schinus molle

Country of Origin - Brazil

Pink Peppercorns have a pleasant, fruity aroma and a resinous, sweet, aromatic flavour. They can be used with fish and seafood, but also work well with rich, fatty meats

Latin name - Illicium verum

Country of Origin - China

Common names: Badain, Badiana, Chinese Anise, anis de la Chine, anise étoilé, badiane, Sternanis, anice stellato, anis estrllado, badian, ba chio, ba(ht) g(h)ok, bart gok, pa-chiao, pak kok, peh kah, bunga lawang.

Star anise is used in the East as aniseed is in the West. Apart from its use in sweetmeats and confectionery, where sweeteners must be added, it contributes to meat and poultry dishes, combining especially well with pork and duck.

In Chinese red cooking, where the ingredients are simmered for a lengthy period in dark soy sauce, star anise is nearly always added to beef and chicken dishes. Chinese stocks and soups very often contain the spice.. It flavours marbled eggs, a decorative Chinese hors d’oeuvre or snack.

In the West, star anise is added in fruit compotes and jams, and in the manufacture of anise-flavoured liqueurs, the best known being anisette. It is an ingredient of the mixture known as "Chinese Five Spice".

Botanical name - Cucurma longa

Country of Origin - India

Turmeric has a peppery, warm and bitter flavour and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives mustard its bright yellow colour. Turmeric was traditionally called "Indian saffron" because of its deep yellow-orange colour and has been used throughout history as a condiment and textile dye.